Ingredients:
For the Casserole:
4 large russet potatoes, peeled and sliced thin
1 1/2 cups sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup cream cheese, softened
1/4 cup unsalted butter, melted
1/2 cup chopped green onions
2 cloves garlic, minced
Salt and pepper to taste
For the Topping:
1 cup breadcrumbs (panko or regular)
1/4 cup unsalted butter, melted
1/2 cup shredded Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
I. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
II. In a large mixing bowl, combine the sour cream, shredded cheddar cheese, cream cheese, melted butter, chopped green onions, minced garlic, salt, and pepper. Mix until well combined.
III. Add the thinly sliced potatoes to the mixture and stir until all the potatoes are evenly coated.
IV. Transfer the potato mixture into the prepared baking dish, spreading it out evenly.
V. In a small bowl, mix the breadcrumbs with the melted butter and Parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
VI. Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
VII. Garnish with fresh parsley before serving.
Prep Time: 20 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Kcal: 400 kcal per serving
Servings: 8
